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Recipe

Honey-Mustard Sherry Vinaigrette

Scott Phillips

Yield: Yields about 1/4 cup dressing, enough to dress a salad for four people; recipe may be doubled

This subtly sweet vinaigrette is terrific with any combination of salad greens and vegetables, but I especially like it on a very simple salad of Boston lettuce and toasted sliced almonds.

Ingredients

  • 4 tsp. sherry vinegar; more to taste
  • 1 tsp. honey
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. finely chopped fresh thyme (optional)
  • 1/8 tsp. kosher salt
  • Pinch freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 100
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 50
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 0

Preparation

  • In a small bowl, whisk together the vinegar, honey, mustard, thyme (if using), salt, and pepper. Slowly add the olive oil, whisking constantly and vigorously as you go.
  • Alternatively, combine all the ingredients in a small jar, such as an empty mustard jar, close the lid tightly, and shake like crazy until well combined.
  • Taste and add a little more vinegar if you prefer a sharper vinaigrette.

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